Shredded tender pork and onions made in the slow cooker stuff these tortilla wraps. Top with fresh pico de gallo and avocado dip.

Ingredients

1/2cup lime juice

1/4cup water

1/4cup grapefruit juice

3 cloves garlic, minced

1 teaspoon dried oregano, crushed

1/2teaspoon salt

1/2teaspoon ground cumin

1/4teaspoon ground black pepper

2 bay leaves

1 3 -pound boneless pork shoulder roast

1 cup sliced onion

Vegetable-flavored flour tortillas or flour tortillas

Pico de Gallo or bottled salsa

Lettuce or purchased avocado dip (optional)

Directions

For marinade, in a small bowl combine lime juice, water, grapefruit juice, garlic, oregano, salt, cumin, pepper, and bay leaves. Trim fat from meat. If necessary, cut roast to fit into slow cooker. With a large fork, pierce meat in several places. Place in a large plastic bag set in a deep bowl or a baking dish. Pour marinade over meat. Close bag. Chill in the refrigerator for 6 to 24 hours, turning occasionally.

In a 3-1/2- to 5-quart slow cooker place onion. Top with meat and marinade mixture.

Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.

Transfer meat to a cutting board; cool slightly. Skim fat from juices; keep warm. Remove bay leaves; discard. Use 2 forks to gently separate the meat into shreds. Transfer shredded meat to a serving platter. With a slotted spoon, remove onions from juices. Transfer onions to same serving platter. Serve meat and onions in tortillas with small bowls of the hot juices and Pico de Gallo. If desired, pass lettuce and guacamole. Makes 8 to 10 servings.

Tip

For Easy Cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.